breakfastrecipes – Recipes for the regular homecook

Chilli Cheese Mushroom Toast

An easy to make, filling and delicious snacking option, this chilli mushroom toast recipe is addictive! It requires minimal ingredients and a good quality loaf of bread is a must! The cheese on top balances out all the flavours and adds that extra gooeyness. Mushrooms are cooked till they absorb all the flavours of the sauces, aromatics and spices. The addition of green capsicum adds that extra crunch as well as pop of green. It’s really one of my favourite recipes and I love to include this in my lazy brunch options on weekends.

This chilli mushroom toast also makes for a great appetiser option if you are planning to host soon. You can also put this delicious filling on small bruschettas and serve them to your guests. They are going to love it!

The chilli element of these toasts are a combination of red chilli sauce and chilli flakes. The quantity of these two ingredients can be adjusted as per your preference. If you would like to make it extra hot, please add more.

Here’s the recipe:

Preparation time – 10 minutes

Cook time – 20 minutes

[ingredients title=”Ingredients”]

2 tbsp oil
A loaf of bread
5 garlic cloves, finely chopped
1 medium onion, finely chopped
Salt to taste
1/2 tsp black pepper powder
1 large tomato, finely chopped
100 g button mushroom, finely chopped
1/2 capsicum, finely chopped
1 tbsp hot sauce/Schezwan sauce/red chilli sauce
1 tsp Oregano
1 tsp chilli flakes (adjust as per liking)
Melted butter (to layer the bread)
1 cup Grated mozzarella cheese (adjust as per your liking) [/ingredients]

[directions title=”Directions”]

Heat oil in a pan. Add the finely chopped garlic and stir for a minute on low flame. The garlic should release its aroma and flavour the oil.
Add the finely chopped onions and stir for a few minutes till they turn brown and translucent.
Once the onions are have softened, add the tomatoes and cook for another 2-3 minutes till the tomatoes melt. Add a splash of hot water to prevent it from sticking.
Season with salt and black pepper powder. Mix well.
Add the chopped mushrooms and chopped capsicum. Mix and cook for 3-4 minutes.
For the heat, add a tablespoon of any chilli sauce. I have used a red chilli sauce here, also known as hot sauce.
Season with some Oregano and chilli flakes. Mix everything well together.
Cut the loaf of bread into bruschetta slices. Melt some butter and apply on the bread with a brush (see video for reference).
Put a few spoons of the mushroom filling on top of the bread, followed by a generous topping of grated cheese.
Toast it in the oven for 10 minutes till its hot and crunchy. Enjoy while its hot. [/directions]

Every bite of this cheesy, crunchy and garlicky chilli cheese mushroom toast is so delicious!

I hope you try out this delicious recipe. If you do, let me know how it turned out for you. If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.

Happy toasting!

Creamy Mushroom Omelette

This week’s recipe is a delicious breakfast or brunch option – a creamy mushroom omelette. Super simple, minimal and easy to pull off, but so gourmet! This is the kind of meal that will keep you full and satiated for hours! The omelette is super simple and the creamy mushroom filling is to die for! So if you are looking to jazz up a boring day with an easy, exquisite and pretty looking brunch, this is the recipe you need.

There are two main steps to this recipe. The first is to make the filling of the omelette which is where we prepare the delicious and creamy mix of mushrooms with garlic, butter, cream, salt and pepper. It’s a very basic but solid preparation! Once the mushrooms are ready, we set them aside and move on to the omelette. And the final step is merging the two together.

Let’s take a look at the ingredients and procedure to make this delicious recipe – Creamy Mushroom Omelette.

Preparation time – 10 minutes

Cook time – 20 minutes

Serves – 2 people

[ingredients title=”Ingredients”]

200 g button mushrooms, sliced
4 eggs
3 tbsp oil
1 tsp butter
1/2 cup finely chopped onions
1 tbsp finely chopped garlic
1/2 tsp black pepper powder
Salt to taste
3 tbsp cream
1/2 cup hot water/vegetable stock/chicken stock
Fresh coriander for garnish
2 tbsp oil (for the omelette) [/ingredients]

[directions title=”Directions”]

Heat oil and butter in a skillet. Add the onions and stir them for about a minute.
Add the garlic and stir for 3-4 minutes till the onions turn translucent and a beautiful brown on the sides.
Slice the button mushrooms. Add them to the skillet and let them sit for 3-4 minutes. This trick helps the mushrooms to brown beautifully.
Stir the mushrooms well on medium heat for 4-5 minutes till they cook.
Season with black pepper powder and salt only once the mushrooms are cooked. Adding salt before cooking the mushrooms will make them release all the water way in advance and make them soggy.
Pour the cream on top and mix well on low heat. Add some water or stock to help make the creamy mushroom sauce slightly thick and glazy. Do not over cook. Set aside.
Break four eggs into a bowl. Season with salt and some black pepper powder. Mix well.
Heat oil or butter in a tawa or pan. Distribute the oil evenly across the pan. Pour the beaten eggs on top and distribute it. Keep the flame at medium.
Once the egg starts to cook and holds shape, add the creamy mushroom mix in the middle and spread it out on one side of the omelette.
Wrap the omelette from the other side (as shown in the video above).
Gently transfer the omelette onto a plate without breaking it.
Garnish with fresh coriander/herb of your choice. Enjoy! [/directions]

Every bite of this creamy mushroom omelette will instantly comfort you! I hope you try out this recipe soon.If you do, let me know how it turned out for you.

If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.

Happy cooking!

Brown Bread Poha | Indian Breakfast | Healthy Breakfast | Slurrp

A poha with a twist – this brown bread poha is a unique rendition of India’s favourite breakfast recipe. Poha is usually made with flattened rice. This recipe replaces the flattened rice with brown bread slices. I usually make this brown bread poha when I have bread left in my refrigerator that I need to use up. It is delicious, easy and can be made with your choice of vegetables. This recipe is kid friendly and makes for a great lunch box option.

Let’s take a look at the recipe.

Preparation time – 10 minutes

Cook time – 20 minutes

Serves – 3

[ingredients title=”Ingredients”]

5 brown bread slices, teared into small bites
2 tbsp vegetable oil
1/2 tsp mustard seeds
1 dried red chilli
5-8 fresh curry leaves
1 cup finely chopped onion
1/2 cup potato, cut into small cubes
1/4 cup fresh peas
1/2 tsp sugar
1 cup finely chopped tomato
1/2 tsp turmeric powder
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat oil in a skillet or kadhai.
Temper the oil with mustard seeds and dried red chilli. Let the seeds splutter.
Add the curry leaves and stir for a few seconds.
Add the onions and fry for 2-3 minutes till they start to brown and turn translucent.
Next, add the chopped potatoes and peas and fry for another minute on medium to high flame.
Season with sugar, salt and turmeric. Mix well.
Chop some tomatoes and add to the kadhai. Stir for another ten seconds.
Cover with a lid and cook on low flame for 5-7 minutes or till potatoes and peas are tender.
Add the teared brown bread slices and mix till everything comes together and the bread soaks up all the spices.
Serve hot with tomato ketchup. [/directions]

I hope you try this delicious brown bread poha for breakfast soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Instagram – www.instagram.com/slurrpilicious

Facebook – www.facebook.com/slurrpilicious

Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!